학술논문
한약재추출물의 항균활성 검증 및 오배자추출물을 첨가한 어묵의 저장성 향상에 관한 연구 / Verification of antibacterial activity of herbal medicine extract and study on evaluation of increase of shelf life of fish cake added Rhus javanica extract
Document Type
Dissertation/ Thesis
Author
Source
Subject
Language
Korean
Abstract
식중독의 원인균주 및 유해균주를 포함한 병원성 균주 7 종에 대하여 한약재추출물들의 항균활성을 측정하고 비교 분석하였다. 추출물은 고압멸균기에서 3차 증류수를 이용하여 121℃에서 30분간 고온고압 추출하여 제조하였으며, 9가지 종류의 한약재추출물들은 0.5 ∼33.4% 정도의 수율을 보였다. 종이디스크 확산법으로 병원성균주 7 종에 대한 항균활성을 평가하였을 때 지유, 황련, 오배자추출물에서만 항균활성을 보였다. 지유와 황련추출물은 Listeria monocytogenes과 Clostridium perfringens에 대해서만 항균활성을 보였던 반면, 오배자추출물은 시험한 모든 병원성 균주 7종에 대해서 항균활성을 보였다. 오배자추출물에 대한 최소저해농도인 minimum inhibitory concentration (MIC)과 최소살균농도인 minimum bactericidal concentration (MBC)을 확인한 결과 2.4~20 mg/mL의 농도 범위로 나타났다. 오배자추출물의 각 세균들에 대한 MIC와 MBC를 균주명(MIC값, MBC값)의 형식으로 나타내면 Clostridium perfringens (2.4, 4.7), Staphylococcus aureus (2.4, 4.7), Vibrio parahaemolyticus (2.4, 5.3), Salmonella typhi (4.7, 9.1), Escherichia coli (9.1, 9.1), Bacillus cereus (11.2, 20), Listeria monocytogenes (11.1, 20)으로 나타났다. 오배자추출물을 이용하여 세포독성 및 항산화능을 검토하였다. 세포독성 실험결과는 오배자추출물의 첨가농도가 0.2% 및 1.0%일 때 모든 세포에서 0.2% 소르빈산칼륨보다 세포생존율이 높은 것으로 확인하였다. 오배자추출물의 총 폴리페놀 함량은 56.74±1.11 mg/100 g으로서, 총 플라보노이드 함량(2.44±0.25 mg/100 g) 보다 약 23배 높은 함량을 보였다. 오배자추출물의 DPPH 라디칼 소거능은 양성대조군인 BHT보다 우수하였으며, ascorbic acid와 gallic acid와는 비슷한 수준이었다. 오배자추출물를 첨가한 어묵의 저장성을 확인한 결과, 모든 어묵에서 오배자추출물의 농도가 높을수록 저장성이 향상되었다. 냉장 보관한 찐어묵의 경우, 식약처의 유통기한 설정시험 중 하나인 생균수 측정에서 34일까지 기준치를 초과하지 않는 결과를 보였다. 본 연구결과는 차후 오배자추출물에 대한 탄닌산의 정제와 항균물질에 대한 추가 연구를 통하여 기존의 항균제를 보완하거나 식품의 저장성 증진을 위한 항균소재로서 다양한 식품산업에 접목이 가능할 것으로 기대된다.
The antibacterial activities of extracts of 9 oriental herbal medicines were measured against the seven kinds of bacteria, which cause food poisoning and disease. The extracts were prepared with distilled water by autoclave (121℃ for 30 min). The extraction yields of 9 herbal medicines were in the range of 0.5∼33.4%. The antibacterial activities were evaluated using paper disc method. Extracts of Jiyu, Hwangryeon and Ohbaeja indicated antibacterial activities while the others did not. Extracts of Hwangryeon (Coptis japonica) and Jiyu (Sanguisorba officinalis) indicated antibacterial activities against only Listeria monocytogenes and Clostridium perfringens. Extracts of Ohbaeja (Rhus javanica) indicated the broadest antibacterial activities against all bacteria tested. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of R. javanica extracts was in the range of 2.4∼20 mg/mL concentration for bacteria tested. In conclusion, the extract of R. javanica indicated higher antibacterial activities against seven bacterial strains tested. The values of bacterium (MIC, MBC) were Clostridium perfringens (2.4, 4.7), Staphylococcus aureus (2.4, 4.7), Vibrio parahaemolyticus (2.4, 5.3), Salmonella typhi (4.7, 9.1), Escherichia coli (9.1, 9.1), Listeria monocytogenes (11.2, 20), and Bacillus cereus (11.2, 20). Cytotoxic and antioxidant activities were investigated using the extraction material of Ohbaeja. Cytotoxicity was compared with that of 0.2% potassium sorbate, which the guideline in the manufacture of fish cake. Cytotoxicity test showed that cell viability at 0.2 and 1.0% extract of Rhus javanica was higher than that of 0.2% potassium sorbate. The total polyphenol contents of the extracts were 56.74 ± 1.11 mg / 100 g and 23 times higher than the total flavonoid contents (2.44 ± 0.25 mg / 100 g). The DPPH radical scavenging activity of the extraction material of Ohbaeja was superior to the positive control BHT and was similar to that of ascorbic acid and gallic acid. It is one of the shelf life setting test of fish cake to measure the number of viable cells. As a result of counting the bacterial concentrations of the fish cake added with Ohbaeja-extract, the shelf life was improved and improvement was correlated with the concentration of the Ohbaeja-extract. Viable bacteria did not exceed the standard value to 34 days in steamed fish cake stored in refrigerated condition. Further purification and study of this antibacterial material of Ohbaeja-extract would be helpful to make synergistic effects with known antibiotics, develop antibiotics or antibacterial material for lengthen the shelf life of food, and so on.
The antibacterial activities of extracts of 9 oriental herbal medicines were measured against the seven kinds of bacteria, which cause food poisoning and disease. The extracts were prepared with distilled water by autoclave (121℃ for 30 min). The extraction yields of 9 herbal medicines were in the range of 0.5∼33.4%. The antibacterial activities were evaluated using paper disc method. Extracts of Jiyu, Hwangryeon and Ohbaeja indicated antibacterial activities while the others did not. Extracts of Hwangryeon (Coptis japonica) and Jiyu (Sanguisorba officinalis) indicated antibacterial activities against only Listeria monocytogenes and Clostridium perfringens. Extracts of Ohbaeja (Rhus javanica) indicated the broadest antibacterial activities against all bacteria tested. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of R. javanica extracts was in the range of 2.4∼20 mg/mL concentration for bacteria tested. In conclusion, the extract of R. javanica indicated higher antibacterial activities against seven bacterial strains tested. The values of bacterium (MIC, MBC) were Clostridium perfringens (2.4, 4.7), Staphylococcus aureus (2.4, 4.7), Vibrio parahaemolyticus (2.4, 5.3), Salmonella typhi (4.7, 9.1), Escherichia coli (9.1, 9.1), Listeria monocytogenes (11.2, 20), and Bacillus cereus (11.2, 20). Cytotoxic and antioxidant activities were investigated using the extraction material of Ohbaeja. Cytotoxicity was compared with that of 0.2% potassium sorbate, which the guideline in the manufacture of fish cake. Cytotoxicity test showed that cell viability at 0.2 and 1.0% extract of Rhus javanica was higher than that of 0.2% potassium sorbate. The total polyphenol contents of the extracts were 56.74 ± 1.11 mg / 100 g and 23 times higher than the total flavonoid contents (2.44 ± 0.25 mg / 100 g). The DPPH radical scavenging activity of the extraction material of Ohbaeja was superior to the positive control BHT and was similar to that of ascorbic acid and gallic acid. It is one of the shelf life setting test of fish cake to measure the number of viable cells. As a result of counting the bacterial concentrations of the fish cake added with Ohbaeja-extract, the shelf life was improved and improvement was correlated with the concentration of the Ohbaeja-extract. Viable bacteria did not exceed the standard value to 34 days in steamed fish cake stored in refrigerated condition. Further purification and study of this antibacterial material of Ohbaeja-extract would be helpful to make synergistic effects with known antibiotics, develop antibiotics or antibacterial material for lengthen the shelf life of food, and so on.